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Blueberry Sorbet

Cool.Cook's picture
  Water 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Kirsch 1⁄4 Cup (4 tbs) (Wild Cherry Liqueur)
  Blueberries 1 Pint

Combine water and sugar in a small saucepan. Bring to a boil and boil for 2 minutes to make a sugar syrup.
Remove from heat and stir in lemon juice and Kirsch. Cool.
Puree blueberries in food processor or blender. Add puree to sugar syrup.
Refrigerate until well chilled.
Spoon into an electric ice cream maker and follow manufacturer's operating instructions.
Garnish individual portions with candied violets.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 735 Calories from Fat 13

% Daily Value*

Total Fat 2 g2.4%

Saturated Fat 0.13 g0.67%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5.4 mg0.2%

Total Carbohydrates 175 g58.3%

Dietary Fiber 11.8 g47%

Sugars 149.3 g

Protein 4 g7.6%

Vitamin A 5.4% Vitamin C 124.4%

Calcium 3.4% Iron 7.6%

*Based on a 2000 Calorie diet


Blueberry Sorbet Recipe